Warm Turkey Bowl with Coffee-Orange Glaze, Toasted Quinoa, Cumin Carrots, and Light Feta Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the carrots with 15 ml (1 tbsp) olive oil, 1 teaspoon ground cumin, sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a tray and roast for 20 to 22 minutes at 220 °C / 425 °F, until tender and browned at the edges.

2. 2

   Meanwhile, place the quinoa in a medium saucepan over medium heat and toast it dry for 2 minutes, stirring constantly. Add the water and 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 14 to 16 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.

3. 3

   In a bowl, mix the orange juice, orange zest, espresso coffee, honey, chopped garlic, the remaining teaspoon of ground cumin, 15 ml (1 tbsp) olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add the turkey strips and toss well to coat.

4. 4

   Heat a large skillet over medium-high heat with the remaining 15 ml (1 tbsp) olive oil. Cook the turkey with its marinade for 6 to 8 minutes, stirring, until fully cooked and the liquid reduces into a glossy glaze coating the meat.

5. 5

   For the light cream, combine the crumbled feta, plain Greek yogurt, lemon juice, and half of the fresh parsley. Blend or mash until creamy but still slightly textured.

6. 6

   Divide the quinoa among 4 bowls. Top with the roasted carrots and the coffee-orange turkey. Add spoonfuls of the light feta cream.

7. 7

   Finish with the remaining fresh parsley and the toasted pumpkin seeds. Serve immediately while warm.